Gallery

Recipe Summary

prep:
30 mins
cool:
20 mins
freeze:
4 hrs or overnight
stand:
10 mins
Servings:
24
Advertisement

Ingredients

Ingredient Checklist

Directions

For syrup:
  • In a medium sauce, combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, uncovered, for 2 minutes more. Remove from heat; cool until warm.

    Advertisement
Instructions Checklist
  • Meanwhile, line twenty-four 2-1/2-inch muffin cups with foil bake cups; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large bowl, combine pineapple, strawberries, apricots and bananas. Pour warm syrup over fruits, tossing gently to coat.

Instructions Checklist
  • Spoon fruit mixture into prepared muffin cups, filling each almost full. Cover with plastic wrap and freeze for at least 4 hours or overnight.

Instructions Checklist
Instructions Checklist
  • To serve, let fruit cup stand at room temperature for 10 minutes. Makes 24 servings.

Nutrition Facts

115 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 2mg; potassium 111mg; carbohydrates 30g; fiber 1g; sugar 27g; proteing; vitamin a 243IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 10mg; ironmg.

Reviews